- -Zucchini fritters
- -Potato & zucchini cakes
- -Zucchini slice
- -Stuffed zucchini (prep pictured & see recipe tab for details)
- -Spiced zucchini with mustard seeds
- -Braised zucchini Provencale
- -Zucchini risotto with lemon & purslane
- -Zucchini cake
- -Zucchini jam
around 700-800 g Zucchini-cut in 1/2 lengthwise
2 garlic cloves, sliced
1/2 brown onion, sliced thinly
70g fine burgul
2 fresh tomatoes, diced
150g tomato 'passata' sauce
100g feta, cut into small cubes
fresh herbs:thyme, parsley, oregano etc
extra virgin olive oil
Carefully scoop out zucchini flesh & chop coarsely.
Rub the zucchini halves generously with olive oil & season.
Lightly saute garlic, onion & zucchini pieces for a 2 minutes.
Add tomatoes, sauce, burgul & cook for a further 5 minutes.
Remove from heat- season, add herbs & feta- mixing well.
Pile filling into zucchinis & sprinkle with loads of fresh breadcrumbs
& olive oil. Bake at 180 C for around 45-55 minutes.
Baking too long will cause the zucchinis to collapse & lose structure.
*try adding pitted olives or even semi-drieds (replace fresh toms)
for a change of flavour.